Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Sugar
0.180
18
Salt
0.015
1.5
Apito Chocolate Paste
0.030
3
Bakels Alkalized Cocoa Powder
0.050
5
Dobrim Nobro
0.004
0.4
Bakels Instant Active Dry Yeast
0.015
1.5
Water
0.550
55
Bakels Shortening
0.060
60
Total Weight: 1.904
Group Filling
Ingredient
KG
Weight (%)
All Purpose Flour
0.212
-
Les Fruits 50% Cranberry
0.302
-
Sugar
0.083
-
Red food color
0.004
-
Total Weight: 0.601

Method

How to do it:

Dough:
1. Combine bread flour, sugar, salt, Dobrim Nobro, Bakels Instant Yeast, and Bakels Alkalized Cocoa Powder in a spiral mixer. Mix on low speed for 30 seconds.
2. Dissolve Apito Chocolate Paste in water. Add it to the dry ingredients. Mix on low speed for 2 minutes.
3. Add Bakels Shortening. Mix on high speed for 7 minutes or until dough is developed.
4. Scale to 400g. Round and rest for 10 minutes.
5. Flatten dough. Spread 150g filling on each flattened dough.
6. Mold into loaf shape.
7. Place in greased loaf pans. Cut the dough at an angle to create a design.
8. Proof.
9. Bake at 180°C for 30 minutes.

Yield

4 x 400g

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
Sugar
0.180
18
Salt
0.015
1.5
Apito Chocolate Paste
0.030
3
Bakels Alkalized Cocoa Powder
0.050
5
Dobrim Nobro
0.004
0.4
Bakels Instant Active Dry Yeast
0.015
1.5
Water
0.550
55
Bakels Shortening
0.060
60
Total Weight: 1.904
Group Filling
Ingredient
KG
Weight (%)
All Purpose Flour
0.212
-
Les Fruits 50% Cranberry
0.302
-
Sugar
0.083
-
Red food color
0.004
-
Total Weight: 0.601

Method

How to do it:

Dough:
1. Combine bread flour, sugar, salt, Dobrim Nobro, Bakels Instant Yeast, and Bakels Alkalized Cocoa Powder in a spiral mixer. Mix on low speed for 30 seconds.
2. Dissolve Apito Chocolate Paste in water. Add it to the dry ingredients. Mix on low speed for 2 minutes.
3. Add Bakels Shortening. Mix on high speed for 7 minutes or until dough is developed.
4. Scale to 400g. Round and rest for 10 minutes.
5. Flatten dough. Spread 150g filling on each flattened dough.
6. Mold into loaf shape.
7. Place in greased loaf pans. Cut the dough at an angle to create a design.
8. Proof.
9. Bake at 180°C for 30 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Batter, Cakes

Finished Product

Finished Product

Fruit Loaf